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Paleo Chicken Pot Pie

Creamy Paleo Chicken Pot Pie Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp fine sea salt
  • 1/4 cup solid coconut oil
  • 1 large egg
  • 2 tbsp ice cold water
  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs
  • 1 medium yellow onion
  • 2 celery stalks
  • 2 medium carrots
  • 4 oz cremini mushrooms
  • 1 cup green beans
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 2 tbsp arrowroot starch
  • 1 cup full-fat coconut milk
  • 1/2 cup chicken broth
  • Salt and black pepper

Method
 

  1. Mix almond flour, coconut flour, and salt in a bowl. Cut in coconut oil until crumbly, then stir in egg and ice water to form a dough. Shape into a disc, wrap, and chill.
  2. Heat 1 tbsp oil in an oven-safe skillet over medium-high. Brown chicken with salt and pepper, about 5 minutes; remove. Add remaining 1 tbsp oil and cook onion, celery, carrots, mushrooms, and green beans until softened, 6 to 7 minutes. Stir in garlic and thyme for 1 minute.
  3. Sprinkle arrowroot over vegetables and stir 30 seconds. Pour in coconut milk and broth, stir until thickened, 3 to 4 minutes. Return chicken, season, and simmer until creamy.
  4. If not using an oven-safe skillet, transfer filling to a baking dish. Roll chilled dough between parchment to a 10-inch circle. Place over filling, trim edges, and cut steam vents.
  5. Bake at 375°F (190°C) for 25 to 30 minutes until crust is golden and filling bubbles. Let rest 5 minutes before serving.

Notes

The dough needs at least 15 minutes to chill while you prepare the filling, so you can start it right away and get everything else going. If you’d like a bottom crust too, press half the dough into a pie dish, blind-bake it for 10 minutes at 375°F, then add the filling and the remaining dough on top.